Cheesecake Brownies

Today I made David Lebovitz's Cheesecake Brownies.

When I saw the recipe I knew my family would love it.

They are Brownie and Cheesecake fanatics- so put the two together and it has to be over the top!

This was a really easy recipe and I had all the ingredients in my pantry and fridge! What could be better?

Cheesecake Brownies

One 9-inch (23cm) square pan

6 tablespoons (85g) unsalted butter, cut into pieces

4 ounces (115g) bittersweet or semisweet chocolate, chopped

2/3 cup (130g) sugar

2 large eggs, at room temperature

1/2 cup (70g) flour

1 tablespoon unsweetened cocoa powder

1/8 teaspoon salt

1 teaspoon vanilla extract

1/2 cup (80g) chocolate chips

8 ounces (200g) cream cheese, at room temperature

1 large egg yolk

5 tablespoons (75g) sugar

1/8 teaspoon vanilla extract

1. Line a 9-inch (23cm) square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.

2. Preheat oven to 350 degrees (180C).

3. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g) sugar, then the eggs.

4. Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.

5. In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g) of sugar, and vanilla until smooth.

6. Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.

7. Bake for 35 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.